why use butcher paper instead of aluminum foil

The main reason I bought the butcher paper was to do a brisket for the Memorial day cookout. It seems my Walmart decided not to carry briskets any more. So I did a chuck roast. When I would wrap with aluminum foil it would do the trick but the bark would get quite moist.This paper helped by not getting the outside too moist. Of course this wasn't a brisket but I do believe it did help. I also did some country ribs and also wrapped in the brown butcher paper. Today doing Turkey legs. Don't know how they'll turn out but I'll also be wrapping after a couple of hours. Another thing I like is not having the liquid build-up as when you wrap with aluminum foil.

We started using the brown butcher paper to wrap ribs and pork shoulder mid way through the smoking process to retain moisture in the meat. The results are fantastic! This is now a staple item in our smoker tool box. This butcher paper is much easier does a better job than foil for the "Texas Crutch" to get through the plateau. The paper does not leak but becomes kind of translucent from the drippings. This roll will last me a long time. I think I'm done with foil. The e-book is just a basic how to for grilling and BBQ. Thought it would contain uses for the paper. Not a big deal.

First time that I used butcher paper instead of aluminum foil and I'm very delighted with the results. And also YRYM HT provided high quality service. The product keeps the meat moist while allows the perfect crust in the final moments of the cooking process. Very satisfied with the results.  Keeps meat juicy! Will buy again and again! Used on 2 super lean beef roasts and 1 pork roast. Worried beef roasts would be dry bc they were so lean but the paper held so much moisture in you can actually pour it out of the paper. Smoked all until they literally fell apart.  I used it for wrapping up a couple of briskets this past weekend and it was just what I needed. My method is to cook low and slow unwrapped until internal temp gets to ~185. Wrap it up in this and keep going until temp gets up to 203. Perfect every time.

I liked it was in a storage tube with plastic caps stapled to the tube. I added extra staples to one end because the staples don't penetrate the plastic very well. The paper is not as brown as pictured but it does not matter for barbecuing. The book is of little value for a seasoned, pun intended, barbecue practitioner. It is heavier duty butcher paper than I have been able to find locally and cost per square foot is much less without the hassle of finding a local supply.